Crumbl Copycat Churro Cookies with Churro Buttercream Frosting Recipe

If you love the crispy, sugar-coated churros from the fair or your favorite bakery, you’re going to adore these Crumbl Copycat Churro Cookies. These delightful cookies combine the comforting cinnamon-sugar crunch of a churro with the soft, chewy texture of a perfectly baked cookie.

To take it to the next level, we top these cookies with a luscious swirl of churro buttercream frosting. It’s the perfect combination of flavors and textures that will have you coming back for more.

And the best part? You can make them right at home! There’s no need to visit a Crumbl store when you can create these mouth-watering cookies in your own kitchen.

Why We Love These Crumbl Churro Cookies

Why We Love These Crumbl Churro Cookies

There are so many reasons to love this recipe:

  1. Easy to Make: There’s no need to chill the dough, so you’ll have warm, delicious cookies in no time.
  2. Cinnamon and Sugar Perfection: This is the ultimate flavor combination, creating a cookie that’s both sweet and comforting.
  3. Affordable Homemade Goodness: Why pay for store-bought cookies when you can make even better ones at home?
  4. Delicious Churro Buttercream Frosting: The creamy, cinnamon-infused buttercream frosting is the perfect finishing touch, adding richness and flavor to every bite.
  5. Versatile for Any Occasion: Whether you’re baking for Cinco de Mayo, fall, or just craving something sweet, these cookies are a great choice.

Now, let’s dive into how to make these irresistible churro cookies from scratch!

Ingredients You’ll Need

For the Cinnamon Sugar:

  • ½ cup granulated sugar
  • 1-2 tablespoons ground cinnamon

For the Churro Cookie Dough:

  • 1 cup unsalted butter, chilled
  • 1 cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon

For the Churro Cinnamon Buttercream Frosting:

  • ¾ cup unsalted butter, softened
  • 3 cups powdered sugar (see notes for options to mix with brown sugar)
  • 2 tablespoons milk (of your choice)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • Pinch of salt

How to Make Crumbl Churro Cookies

How to Make Crumbl Churro Cookies

Step 1: Prepare the Cinnamon Sugar

Start by making the cinnamon sugar mixture. In a small bowl, combine the granulated sugar and cinnamon. Set aside for later.

Step 2: Make the Churro Cookie Dough

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or Silpat liners.
  2. In a large mixing bowl, beat the chilled butter using a hand mixer or stand mixer until it turns a pale yellow, about 2-3 minutes.
  3. Add the granulated sugar and brown sugar, and beat until the mixture is fluffy and light.
  4. Crack in the egg, then add the vanilla extract. Mix until fully combined.
  5. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and cinnamon.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.

Step 3: Shape the Cookies

  1. Using a large cookie scoop (about ¼ cup size), scoop out cookie dough and roll each ball in the cinnamon-sugar mixture, ensuring it’s well-coated.
  2. Place the dough balls on the prepared baking sheets. You can lightly press the dough down if you want a flatter cookie, but don’t flatten too much — these cookies will spread during baking.
  3. Keep the dough balls spaced apart on the baking sheet to give them room to spread.

Step 4: Bake the Cookies

Bake the cookies in the preheated oven for 10-12 minutes. We suggest slightly under-baking them to achieve that golden-brown outer crust with a soft and chewy interior. The edges should be crispy, while the center stays wonderfully soft.

Tip: For perfectly circular cookies, once baked, you can use a round bowl to gently swirl around the edges of the cookies to clean up the shape.

Step 5: Prepare the Churro Cinnamon Buttercream Frosting

  1. Once the cookies have cooled completely, make the frosting.
  2. Beat the softened butter in a mixing bowl for about 2-3 minutes until it’s light and fluffy.
  3. Gradually add powdered sugar, cinnamon, milk, vanilla extract, and a pinch of salt. Continue to beat until the frosting is smooth and fluffy.
  4. Transfer the frosting to a piping bag fitted with your preferred tip (either a circular or star tip works well).
  5. Pipe a generous swirl of frosting on top of each cooled cookie.

Step 6: Optional Topping

For that authentic churro crunch, lightly sprinkle a bit of cinnamon sugar on top of the frosting. This extra touch adds a nice texture and makes these cookies look even more tempting!

Storing Your Crumbl Churro Cookies

Storing Your Crumbl Churro Cookies

Store your churro cookies at room temperature in an airtight container for up to a week. If you want to keep them fresh for longer, you can refrigerate them for up to 12 days.

Why You’ll Love These Cookies

These Crumbl Copycat Churro Cookies are a perfect balance of cinnamon, sugar, and butter, making them irresistible to anyone who loves sweet treats. The cinnamon-sugar coating gives each bite a slight crunch, while the soft and chewy center is melt-in-your-mouth goodness. And, of course, the churro buttercream frosting on top makes these cookies even more decadent.

They’re ideal for fall baking, Cinco de Mayo celebrations, or any time you’re craving churros but want to enjoy them in cookie form. You can serve them at family gatherings, parties, or enjoy them by yourself as a well-deserved treat.

So, if you’re looking to recreate the magic of those churros you’ve always loved but in cookie form, give this recipe a try! Your taste buds will thank you!

At Last

crumbl-churro-cookies

We hope you enjoy baking (and devouring) these Crumbl Copycat Churro Cookies as much as we do! The warm, comforting cinnamon flavors combined with the creamy buttercream frosting make them a perfect dessert for any occasion. Let us know how they turned out for you — we love hearing your feedback!

Crumbl Copycat Churro Cookies with Churro Buttercream Frosting Recipe

Servings

14

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • ½ cup granulated sugar

  • 1-2 tablespoons ground cinnamon

  • 1 cup unsalted butter, chilled

  • 1 cup granulated sugar

  • ¼ cup packed brown sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 2 ½ cups all-purpose flour

  • 1 tablespoon cornstarch

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 tablespoon ground cinnamon

  • ¾ cup unsalted butter

  • 3 cups powdered sugar (or 2 ¼ cups powdered sugar + ¼ cup brown sugar)

  • 2 tablespoons milk of choice

  • 1 ½ teaspoons vanilla extract

  • 2-3 pinches of salt

  • Ground cinnamon, optional, for topping

Directions

  • Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or Silpat liners.
  • Make Cinnamon Sugar: Mix ½ cup sugar with 1-2 tablespoons cinnamon. Set aside.
  • Make Cookie Dough:
    Beat butter in a mixing bowl until pale yellow (2-3 minutes).
    Add granulated sugar and brown sugar, then beat until fluffy.
    Mix in the egg and vanilla until combined.
    Add flour, cornstarch, baking powder, baking soda, cinnamon, and salt. Mix until dough forms.
  • Shape Cookies: Use a ¼ cup cookie scoop to form dough balls. Roll them in cinnamon sugar mixture and place them on the baking sheet. Lightly flatten the dough or leave as is for thicker cookies.
  • Bake: Bake for 10-12 minutes, leaving the center soft for a chewy texture. The edges should be golden brown.
  • Make Buttercream Frosting:
    Beat butter in a bowl for 2-3 minutes until fluffy.
    Add powdered sugar, cinnamon, milk, and vanilla. Mix until creamy.
  • Frost the Cookies: Once the cookies have cooled, pipe frosting on top using a circular or star tip. Optionally, sprinkle with extra cinnamon sugar for a crunchy churro effect.

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate for up to 12 days.
  • Tip: For perfect circles, swirl a freshly baked cookie in a circular bowl to clean up the edges.

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